Amatriciana - Three Cheese Cannelloni with Spinach

"I like rustic traditional dishes, but also like to cook in season. A crumble just speaks out autumn! Baked pasta dishes are comfort food this time of the year."


  • Olive oil

  • One pack of cube pancetta 

  • Onion 

  • Garlic

  • Courgette 

  • Mushrooms 

  • Aubergine 

  • Dried/fresh oregano 

  • Tinned tomatoes 

  • Balsamic vinegar 

  • Sugar/salt/pepper 

  • Dried Cannelloni tubes 

  • Ricotta 

  • Mozzarella

  • Parmesan 

  • Fresh spinach 

  • Grated nutmeg 

  • Fresh basil 

  • Butter 

  • Plain flour 

  • Milk 


  1. Make sauce, sweat off pancetta to brown with veg. Add passata and reduce down, oregano, pinch of sugar, drizzle of balsamic and s&p. 

  2. Fill tubes with cheeses and wilted spinach, grated nutmeg and s&p.

  3. Line them up on the base of a good size ovenproof dish.

  4. Pour sauce on top. Then add bechamel, grate some parmesan on top and place in oven for 40mins until bubbling and golden.

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